Vegan Tiramisu Cheesecake

This vegan tiramisu cheesecake makes for an incredibly rich and decadent plant-based dessert that will impress all your friends.

Almost 8 years ago I made the decision to go vegan. It was an easy decision to make but it left me with one problem…what do I eat?

I wasn’t even slightly familiar with vegan cooking and the concept was intimating. Then I discovered Robin Robertson’s Vegan Planet – a fat, comprehensive cookbook with 400 vegan recipes covering every meal and ranging from all over the globe. I fell in love. I read the book cover to cover, and then all over again. I earmarked nearly every page. It became a staple in our house for dinner as I grew to rely on the recipes to nourish us like the Black Bean and Sweet Potato Enchiladas, the Indian-spiced Lentil Soup, and the African Sweet Potato and Peanut Stew – these pages are worn thin with use. My copy of Vegan Planet has been taped and re-taped. Soup splashes stain the pages. The covered threatens to fall off every day.

What I’m trying to say is this book has been well-loved.

So, as you can imagine, I was giddy when contacted by Robin’s publisher about reviewing the new edition of this book – a book that has been so influential to me as a vegan, cook, and writer. The new book showed up in the mail just a few days later and I have been enjoying the revised and updated Vegan Planet ever since.

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Some of the things I love about this cookbook are:

1.Throughout the book you’ll find all kinds of tips and facts about the vegan lifestyle and diet. This was one of my favorite things about the book when I first bought it. Having just gone vegan, I had a lot to learn. Especially because everyone suddenly became so interested in my diet and the reasons behind it. In simple yet profound ways, Robin fills this book with reinforcement for a cruelty-free lifestyle. With facts addressing health, the environment, and ethics she responds to many major concerns for new vegans and vegan-skeptics making Vegan Planet much more than just a cookbook.

2. This book has something for everyone. With over 425 recipes and 20 chapters, how could it not? Robin spans the globe with recipes from Latin America, India, the Middle East and more to bring an eclectic array of recipes bound within one book. Within these recipes, she provides many whole food, healthful options as well as perfectly veganized versions of comfort foods and decadent desserts (see below) that aren’t necessarily healthy. This aspect of the book is very important to me as I eat a huge variety of food from raw meals to processed faux-meat.

3. The recipes in this book are so accessible. Like I said earlier, I was a complete novice in the kitchen when I went vegan. I was baffled at everything…how to cook tofu, how to saute vegetables, how to substitute for eggs, etc. One recipe at a time, Robin showed me how to cook. The ingredient lists for the recipes are short, simple, and with easy-to-find ingredients. The recipes themselves are very forgiving (allowing some trial and error in the kitchen), and the procedures are direct and easy to follow. Anyone who picked up this book could make something delicious.

The new and updated edition is all these things plus 50 new recipes, a wider range of grains that have since become available, vegan cheese sauces, more cashew-based recipes, (generally more options that allow vegans to avoid processed foods) and updated tips and text throughout. I recommend this book to anyone who loves to cook, but especially those new to the vegan/vegetarian diet. Robin Robertson breaks down veganism, removing any intimidation that one might feel and making vegan cooking a fun, exciting, and extremely tasty experience.

Okay. Are you ready for a sneak recipe into the revised and updated edition?

I’ve got three words for you: Vegan Tiramisu Cheesecake.

This Vegan Tiramisu is everything you would hope it to be and more. The combination of vegan cream cheese and silken tofu provide a similar taste to mascarpone cheese. Add the flavors of coffee, chocolate, and brandy and you will likely find yourself in dessert heaven.

I did add a little extra coffee and brandy to the recipe for a stronger kick. I suggest following the directions as they are written below then adjusting to taste once the filling is all blended together.

In a small bowl, combine the crumbs and as much of the melted butter as needed to moisten the crumbs when stirred with a fork. Press the crumb mixture evenly into the bottom and up the sides of the prepared pan. Bake for 5 minutes, then set aside to cool.

In a food processor, combine the cream cheese and tofu until smooth. Add the sugar, cornstarch, coffee, and brandy. Process until smooth.

Scrape the mixture evenly into the prepared crust. Bake on the center oven rack until firm, about 45 minutes. Turn off the oven and leave the cheesecake inside for 10 minutes. Remove from oven and set aside to cool to room temperature. When the cheesecake is completely cool, cover and refrigerate for at least several hours or up to overnight.

To serve, remove from the sides of the pan, using a knife to loosen it if necessary. Scatter the shaved chocolate over the top of the cheesecake, and cut into wedges.

Recipe Notes

I couldn't find vegan vanilla wafers so I used vegan shortbread cookies for the crustBefore topping with shaved chocolate, I dusted a layer of cocoa powder over the top for a stronger chocolate taste

Nutrition Facts

Vegan Tiramisu Cheesecake

Amount Per Serving

Calories 250Calories from Fat 126

% Daily Value*

Total Fat 14g22%

Saturated Fat 4g20%

Sodium 203mg8%

Potassium 15mg0%

Total Carbohydrates 28g9%

Dietary Fiber 2g8%

Sugars 18g

Protein 5g10%

Calcium6.6%

Iron4.6%

* Percent Daily Values are based on a 2000 calorie diet.

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Reprinted with permission from The Harvard Common Press.

But wait, there’s more.

Robin’s publisher, The Harvard Common Press, has offer me the chance to run a giveaway for you! One lucky reader will win a FREE copy of Vegan Planet. Enter below for a chance to win.

That cake looks absolutely divine! We don’t get vegan cream cheese here and recipes like this make me drool like a crazy person! I still have to build up my vegan cookbook collection – if it weren’t for the internet and amazing vegan blogs I don’t think I would have managed the transition so easily, but sometimes my collection of print-outs gets soggy and sad-looking in front of the stove – one always feels all the more professional when there’s glossy pages to be had! 🙂

Is the competition open to non-US citizens? If not I think I might amble down to the bookstore and see if they have this there!

Thanks! I’m glad you have found ways to transition easily to a vegan diet. Unfortunately this giveaway is only open to US residents, but I highly recommend this book if you are going to buy one cookbook!

I have been a vegetarian ever since reading Diet for a small planet by Frances M. Lappe back in the early 70’s. Then I read an article about tempeh, found a started kit at the local food coop and gave it to my husband for his birthday. His first attempt was successful and we both fell in love with tempeh. We now show people our easy method for making tempeh with our easy to follow instructions.
Eat and enjoy.

My very first cook book was the selection that Time Magazine offered… They were originally my Mom’s and I “took them over”… unfortunately, over the years and with many, many relocations they are ideally happily in some one else’s home but nevertheless love cook books!

The first cookbook I ever owned was given to me a couple of years ago when I started being gluten-free from my pops: The Gluten Free Cookbook. HOW OBVIOUS, no?! Now, they’re always buying me GF/DF/EF recipe magazines, and my mom bought me Gwenyth Paltrow’s new one for ye olde X-mas. I’m ALWAYS looking online for healthy and safe recipe alternatives, and I’m lovin’ the sound of this recipe. I never knew what tiramisu was, but it looks rad!

I would love to have this cookbook. In fact, I may just order it anyway and if I win a copy I can give it to my daughter who is a converting vegan. I love cookbooks and recipe blogs, like this one. I am a recipe follower, not a recipe creator. I’ve cooked long enough to be able to make creative substitutions in a recipe, but to create one from scratch….well, not today. Anyway, good luck with the contest and thanks for the opportunity to enter. 🙂

When I decided to go Vegan I was in the process of watching documentaries on the dairy and meat industries. I had no idea about the abuse and torture, particularly in the dairy industry, until I watched those films. I was oblivious and it really startled me. That night I decided to become vegan, but I had no idea where to start, so my boyfriend bought me my first vegan cookbook the next morning (also happened to be my first cookbook ever), which was Color Me Vegan by Colleen Patrick-Goudreau. And it was excellent; had nutrient value, colour, great recipes, and overall educating.

I don’t remember the name of it but it was for kids…maybe Betty Crocker and it had loads of pictures and fun recipes. My younger sister claimed control of it and still has it. She is a chef from the CIA so I guess it inspired her. Now if I could just get her vegan!

A family friend made our wedding cakes (one red velvet, one banana, and a vanilla cheesecake for the two of us. We kinda love cake), and she pulled all three recipes from her self-published cookbook that she had printed for her family. She gave me a copy of that cookbook as a wedding gift with each of those recipes bookmarked. I’ve always meant to make one for our anniversary, but 6 years in and I have yet to do it! Maybe this May 🙂
My first vegan cookbook was the vegan table.

I honestly don’t remember the first cookbook I owned, but I remember the first one I cooked from. My dad died when I was 8 (1968) and my mom had to go back to work full-time. By the time I was 10, I was cooking supper for my sister, mom and me. My mom and grandma taught me to cook a handful of basic recipes but I wanted variety! I got out my mom’s copy of the Betty Crocker cookbook and read it from cover to cover. That began a love affair with cooking and cookbooks that has never faded. Now I have a large collection of cookbooks from vintage to the ones that reflect the way I cook now, vegan.

I’ve yet to buy my first cookbook, but I see so many that I’d love to try…this is one of them! It would be great for some vegan cooking inspiration 🙂 After transitioning from vegetarian to vegan recently, I’m even more interested in checking out cookbooks and finding recipe ideas-cooking is one of my favorite hobbies, and usually recipes come from my own head!
…and this vegan cheesecake? Looks amazing. Cheesecake is one of my favorite desserts (aside from anything chocolate 😉 ) so I’m glad it isn’t something going vegan will prevent me from creating!

Does anyone know of a brand o do vegan vanilla wafers or shortbread? If I get ambitious, I’ll bake some for the crust (but let’s be real here), I guess if all else fails I could use graham crackers. We’re not only vegan but have food allergies (milk and eggs) so “may contain” are a no go in this house

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